Baklava Recipe Kit Recipe

About this recipe

Indulge in the rich, sweet flavors of the Middle East with our Baklava Recipe Kit! This kit includes everything you need to create this classic dessert, from premium phyllo dough to a luxurious mix of almonds, cashews, and green raisins, all perfectly spiced with cinnamon. Follow our simple steps to layer the delicate pastry sheets with the nut mixture, bake to golden perfection, and finish with a homemade syrup infused with vanilla for a crisp, flaky, and irresistibly gooey treat. Whether you're celebrating a special occasion or simply satisfying a sweet craving, this baklava kit makes it easy to recreate the authentic taste of tradition in your own kitchen. Order now on the AnyFeast website or app and enjoy the timeless delight of homemade baklava! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 50 g Honey
• 28 ml Vanilla Essence
• - Frozen Filo Pastry Sheets
• 100 G Almonds / Badam Giri 100 G
• 100 G Cashews / Kaju 100 G
• 100 g Pasteurised Butter
• 20 g Cinnamon
• 500 g Sugar
• - Good Life Green Raisins/ Kishmish 100 G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Melt 100g of Amul unsalted butter in a small saucepan over low heat or in the microwave.
3. 3. In a food processor, combine almonds, cashews, and green raisins from the 200g combo package, 25g of honey almond corn flakes, and 20g of cinnamon. Pulse until finely chopped but not pasty.
4. 4. Brush a 9x13 inch baking pan with some of the melted butter and lay down a sheet of phyllo dough. Brush the dough lightly with melted butter. Repeat layering and buttering with about 8-10 sheets.
5. 5. Evenly spread a thin layer of the nut mixture over the phyllo sheets.
6. 6. Continue layering 4 sheets of phyllo, buttering each layer, then add another layer of the nut mixture. Repeat until all nuts and phyllo are used up, finishing with a top layer of about 8 phyllo sheets.
7. 7. Using a sharp knife, cut the layered phyllo dough into diamond or square shapes, cutting all the way through to the bottom of the pan.
8. 8. Bake in the preheated oven for about 50 minutes, or until the baklava is golden brown and crisp.
9. 9. While baking, combine 500g of Madhur refined sugar, 1 cup of water, 2 tablespoons of keya lemon juice concentrate, and 1 teaspoon of sprig natural bourbon vanilla extract in a saucepan over medium heat.
10. 10. Bring the syrup to a boil, then reduce the heat and let it simmer for 10 minutes. Remove from heat and let it cool slightly.
11. 11. Once the baklava is out of the oven and still hot, pour the syrup evenly over the top. Make sure the syrup is distributed evenly.
12. 12. Allow the baklava to cool completely and absorb the syrup before serving.